Frozen Raspberry-Chocolate Pie
- 1 pre-made 9 inch shortbread pie shell or homemade shortbread crust
- 1/2 cup semi sweet chocolate chips plus 1/3 cup
- 4 Tbsp heavy cream divided
- 1 1/2 cups fresh raspberries divided
- 8 oz mascarpone cheese softened
- 1 tsp raspberry flavoring
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 envelope dry whipped topping mix [I used Dream Whip]
- 8 oz frozen whipped topping thawed
- 1 tsp lemon zest [optional]
- red food coloring
- Place 1/2 cup of the semi sweet chocolate chips and 2 tablespoons of heavy cream into the microwave. Melt on 50% power stirring periodically until completely smooth.
- Pour the melted chocolate into the pie shell and set into the freezer to harden. This will take about 10-15 minutes.
- Wash the raspberries and set them aside to dry.
- After the chocolate has set-up, remove the pie shell from the freezer and arrange 14 [or more] raspberries on top of the chocolate layer.
- In a mixing bowl, whip the softened mascarpone or cream cheese, raspberry flavoring and powdered sugar for 1-2 minutes until well combined.
- Add 1 cup of heavy cream and the entire packet of powdered whipped topping. Whip together for 4-5 minutes until stiff peaks form.
- When the filling has reached stiff peak stage, add 3-4 drops of red food coloring, lemon zest and a heaping 1/2 cup of the remaining raspberries. Reserve a few raspberries for garnishing.
- Beat with the mixer until the filling is well blended. Pour the filling over the crust then cover and place back into the freezer.
- Let the pie set up for at least 4-6 hours for semifreddo.
- For the chocolate topping, heat the remaining 1/3 cup of chocolate chips and 2 tablespoons of heavy cream in the microwave. Stir until the chocolate chips have melted, and the chocolate is completely smooth. Drizzle on top of the frozen pie, then return to the freezer to allow the chocolate to harden. This will only take approximately 20 minutes.
- To serve, cut into the desired pieces and garnish with whipped topping and fresh raspberries. Serve immediately.
Cream cheese can be substituted for the mascarpone cheese. If you freeze the pie longer than 4-6 hours before serving, I recommend allowing it to thaw for around 20 minutes on the counter. This will give it time to soften and the pie will be easier to cut.